Creamy Poblano Mac and Cheese
Poblano Mac and Cheese is dreamy, creamy delicious with roasted poblano peppers, onion, and loads of cheese.
Ingredients
- 3 poblano peppers
- 4 Tbsp unsalted butter divided
- 1 medium yellow onion diced
- 1 clove garlic minced
- ½ cup dry white wine *see Notes
- 12 Ritz crackers crushed into crumbs
- ¼ cup freshly grated parmesan
- ¼ cup plain panko breadcrumbs
- 8 oz elbow macaroni
- 2 Tbsp all-purpose flour
- 2 ½ cups milk
- ¾ tsp kosher salt
- 8 oz Vermont sharp white cheddar cheese shredded and divided
- 4 oz cream cheese softened
Instructions
Roast the poblano peppers
- Roast the peppers under the oven broiler, rotating every 5 minutes, until skins are blackened all over and peppers are softened.
- Transfer to a resealable bag and seal. Let the peppers steam in the bag until cool enough to handle. Remove skins and seeds. Dice and set aside.
Prepare the onion
- While peppers are cooking, heat 1 tablespoon butter in a medium skillet over high heat. Add the onion and garlic and sauté, tossing regularly, until onions are soft and lightly golden.
- Add the wine and cook until most of the liquid is gone. Remove from the heat and set aside.
Prepare the topping
- Combine the Ritz crackers, panko breadcrumbs, parmesan, and 1/2 cup shredded Vermont white sharp cheddar cheese with 1 tablespoon melted butter in a medium bowl. Set aside.
Cook the pasta and make the sauce
- Bring a large pot of water to a boil. Heat oven to 350℉ degrees.
- Add the macaroni and set time to cook to al dente according to package directions.
- In a medium saucepan over medium heat, heat the remaining 2 tablespoons butter. Whisk in the flour and heat until mixture starts to bubble. Reduce heat and cook roux 2 minutes.
- Whisk in the milk and heat, stirring constantly, until milk starts to steam. Add the cream cheese and remaining white cheddar cheese, stirring until smooth.
Assemble casserole and bake
- Add salt to the sauce and taste for seasoning. Add the onion mixture, poblano peppers, and cooked macaroni.
- Pour into a 13x9 bake dish. Top with prepared cracker mixture.
- Bake at 350℉ degrees for 15 minutes or until bubbly and golden on top.
Notes
In place of the wine, low sodium vegetable or chicken stock may be substituted.
Nutrition
Calories: 503kcal (25%) | Carbohydrates: 32g (11%) | Protein: 20g (40%) | Fat: 32g (49%) | Saturated Fat: 18g (113%) | Monounsaturated Fat: 2g | Cholesterol: 87mg (29%) | Sodium: 654mg (28%) | Potassium: 357mg (10%) | Fiber: 2g (8%) | Sugar: 8g (9%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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